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Ghost Taco Hand Pies

These adorable Ghost Taco Hand Pies combine your favorite taco ingredients into a quick and delicious hand-held treat, perfect for Halloween festivities.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough and Baking Supplies
  • 1 package refrigerated pie crusts Store-bought for convenience.
  • 1 egg beaten egg For egg wash to achieve golden finish.
  • Flour for dusting To prevent sticking.
  • Olive oil or cooking spray To grease the baking sheet.
Filling Ingredients
  • 1 lb ground beef or turkey Can substitute with ground chicken or vegetarian options.
  • 1 packet taco seasoning For flavoring the meat.
  • 1 cup shredded cheese Use cheddar or Mexican blend.
  • 1 can black beans, rinsed and drained Provides fiber.
  • 1 cup corn Frozen or canned, based on preference.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large skillet, brown the ground beef or turkey over medium heat until no longer pink (about 5-7 minutes). Drain any excess grease.
  3. Add taco seasoning and a splash of water to the meat. Stir in black beans and corn, let simmer for a few minutes. Mix in shredded cheese until melted.
  4. Lightly flour your work surface. Roll out pie crusts and cut out circles (4-5 inches in diameter).
  5. Place a spoonful of the taco mixture onto one half of each pie circle, leaving space at the edges.
  6. Fold the other half over the filling and press the edges with a fork to seal. Optionally, cut out little ghost faces for decoration.
  7. Brush the tops of the hand pies with the beaten egg and place them on the prepared baking sheet.
  8. Bake for 20-25 minutes or until golden brown.
  9. Allow to cool for a few minutes before serving.

Notes

Use canned pie crusts for a quicker option. Variations can be made using different meats or vegetarian options. Store leftovers in an airtight container for up to 3 days.